My practice is currently closed as I am taking an educational break. 

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Chemical added to soda, laxatives, cocoas, vinegars & salts promotes obesity

SaltAndVinegar.gifDioctyl sodium sulfosuccinate, or DOSS, is a chemical used to mix the the ingredients in soda. DOSS is also used in laxatives like Colace and Docusate, in some breakfast cocoas, in vinegars and in salts. A research study conducted earlier this year found that DOSS appears to act as an obesogen, a chemical that promotes weight gain. Read the full article here.

Probiotic Stuffed Peppers

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Optimizing health begins with the gut so eating probiotic foods regularly is key. Tempeh is one such probiotic food derived from fermented soybeans. It originates from Indonesia but can be substituted for tofu and meats in many dishes. Here I took a traditional stuffed pepper recipe and swapped beef for tempeh and white rice for brown. Healthy recipe makeovers are simple!
Makes 6 servings
2 12 oz packs of tempeh, chopped into 1/2 inch cubes
1 cup cooked brown rice*
1/2 T grass-fed butter or coconut oil
2-4 cloves garlic, minced
1 onion, chopped
6 green bell peppers
25 oz tomato sauce
1 tablespoon Worcestershire sauce (optional)
salt and pepper to taste
1/2 cup fresh italian herbs (basil, partly, oregano) or 1 T dry Italian seasoning
olive oil, 1/2 T per half pepper
*Much rice these days is contaminated with arsenic. Certain brands such as Lundberg have been found to be the purest. To minimize risk, rinse rice prior to cooking and cook rice via “pasta method”. This means to cook the rice in a lot of water and drain once cooked.
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet over medium heat, cook the onions and garlic in butter until translucent. Add the tempeh and cook for 5 minutes or until lightly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
  4. In a bowl, mix the tempeh, garlic and onion mixture, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and herbs or Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven until the peppers are tender.
  6. Drizzle with extra virgin olive oil before serving for oleic acid!

As-Healthy-As-It-Gets Peanut Butter Ice Cream

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I modified a classic ice cream recipe into this healthier, not-so-sickeningly sweet one. The amount of sweetener (xylitol) used can be adjusted to taste but I recommend keeping the sweetness to a minimum (1/3 to 1/2 cup). That is the key to making ice cream less addictive! No need to use low fat cream and half-and-half. By getting grass-fed, organic dairy you will be making a snack higher in healthy omega 3 and CLA fats (anti-inflammatory, brain-boosting, and obesity and cancer fighting fats). You’re going to need an ice cream maker for this one. I use a KitchenAid mixer and ice cream maker attachment.

2 1/2 cups grass-fed, organic half-and-half

8 pasture-raised egg yolks

1/3 to 1/2 cup of xylitol

2 1/2 cups grass-fed, organic whipping cream

4 teaspoons natural vanilla

1/8 teaspoons sea salt

1/2 cup natural peanut butter (aflatoxin free such as Santa Cruz Organic)

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and xylitol in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 (medium speed) and about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill throughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 20 minutes. Transfer to airtight container and store in freezer. Ice cream may be a bit soft but it will harden in the freezer.

Yield: 16 1/2 cup servings (That’s right, 1/2 cup servings! Consume in moderation!)